I work in the food industry in my country. Can confirm. The amount of test we have to pass so a new machine can be added to the production line is borderline paranoic. But as a result, the worst incident that happens is when a product doesn’t freeze in the right position and the customer opens it and it’s ugly. It’s bad for the company, because the product is not good looking but hey, at least there’s no risk of killing someone with it.
AFAIK eggs are done ‘differently’ (with pros and cons compared to the processing in the US, but no clear winner) and there’s more access to certain types of raw milk products, but otherwise it seems to me that Euro regulators are more cautious than US ones. I think in a lot of cases new stuff here is “allow it until it’s proven unsafe,” while there it’s more often “ban it until its proven safe.”
European food safety regulators aren’t the best according to OP, so not entirely wrong
Nothing is perfect but EU food regulations are pretty fantastic.
I work in the food industry in my country. Can confirm. The amount of test we have to pass so a new machine can be added to the production line is borderline paranoic. But as a result, the worst incident that happens is when a product doesn’t freeze in the right position and the customer opens it and it’s ugly. It’s bad for the company, because the product is not good looking but hey, at least there’s no risk of killing someone with it.
AFAIK eggs are done ‘differently’ (with pros and cons compared to the processing in the US, but no clear winner) and there’s more access to certain types of raw milk products, but otherwise it seems to me that Euro regulators are more cautious than US ones. I think in a lot of cases new stuff here is “allow it until it’s proven unsafe,” while there it’s more often “ban it until its proven safe.”